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The effect of low ascorbic acid content on tomato fruit ripening.

Planta - 7 Aug 2020

Steelheart Charlotte, Alegre Matías Leonel, Baldet Pierre, Rothan Christophe, Bres Cecile, Just Daniel, Okabe Yoshihiro, Ezura Hiroshi, Ganganelli Inti, Gergoff Grozeff Gustavo Esteban, Bartoli Carlos Guillermo

Abstract excerpt

MAIN CONCLUSION: The oxidant/antioxidant balance affects the ripening time of tomato fruit. Ripening of tomato fruit is associated with several modifications such as loss of cell wall firmness and transformation of chloroplasts to chromoplasts. Besides a peak in H2O2, reactive oxygen species (ROS) are observed at the transition stage. However, the role of different components of oxidative stress metabolism in...

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PMID: 32767124
DOI: 10.1007/s00425-020-03440-z

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